Taiwan snack recipe double skin milk
Taiwan snack double skin milk recipe
Ingredients
- 400 ml A large bowl of Mengniu milk
- 2 egg whites
- 2 tbsp sugar or add condensed milk instead of sugar , which will make it more fragrant
Instructions
- First pour the milk into the pot and just boil it (burning it for a long time will destroy the protein and it will not form a milk skin), then pour it into a large bowl. At this time, you can see a layer of wrinkles forming on the surface of the milk. of milk skin.
- Take a large empty bowl and put two egg whites (I think everyone knows how to separate egg whites and egg yolks, so I won’t go into details) and two spoons of sugar, stir well until the sugar dissolves (don’t beat for too long, otherwise it will turn into egg whites) Soaked)
- After the milk cools down slightly, use chopsticks to pierce the milk skin, then slowly pour the milk into the large bowl containing the egg whites, stir evenly, and then slowly pour it back along the edge of the bowl into the large bowl with the milk skin remaining, you can see The milk skin will float up on its own.
- Finally, put the milk into the pot and steam it for about ten minutes. Use chopsticks to pierce the milk from the middle. If there is no milk flowing out, it means that it has all condensed. You are done.
Notes
The first layer of milk skin is sweet and fragrant, and the second layer is fragrant and smooth. The combination is perfect, hence the name "double skin milk". It can be eaten cold or hot, and the same deliciousness is invincible. If you like, you can also add lotus seeds and red beans to steam together. It is rich in nutrients and a good beauty product.
Tips: 1. Use whole milk, the higher the fat content, the better; 2. Let the milk boil for a while to allow the milk skin time to fully coagulate; 3. Simmer over a slow fire and turn off the heat just after the milk has completely coagulated. It tastes bad when you get old
Tried this recipe?Let us know how it was!